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Known to most as GOK or Bella, I am a half-Venetian, half-British knitter, stitcher, dyer, grower, aesthete, historian, grammar-fascist, culinary goddess, gamer and uber-geek - working in the UK making fine bespoke corsetry and theatrical costume... with occasional forays into making videogames too! Constantly homesick for Venezia.

Thursday, 22 January 2009

Baked Vegetable Crisps

Baked vegetable crisps

Servings: 4
Cooking Time: 120 min


Spray oil
2 medium parsnips
2 medium sweet potatoes
2 large carrots
Freshly ground salt and black pepper if desired

Preheat oven to Gas Mark ½/130°C/250°F

Line a couple of large baking trays with parchment or spray with a spray oil (try Filippo Berio Spray Olive Oil – much nicer than Fry Light).

Peel the veggies (I set aside the peelings to make stock with later), and then finely slice them. I use a food processor to do this but you could use a mandoline or do it by hand.

Blot the veggies with kitchen paper, muslin or a clean teatowel to remove as much moisture as possible. Once dried, spread them out evenly on the baking trays. Don’t worry that it seems a lot – they will shrink considerably.

Coat the veggies with some spray oil, and season with salt and pepper.

Bake for 1 hour and then turn the veggies over. Roast for a further 1-2 hours, or until the crisps are crunchy….but not charred!

Store in an airtight container or bag for up to three days (if they last that long!).

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